This Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken layers cheese-stuffed tortelloni in a creamy asiago alfredo sauce, topped with seasoned grilled chicken. It tastes like the restaurant version but costs a fraction and comes together in about 40 minutes.
The move that recreates the restaurant is the finish. After you toss the tortelloni in the sauce, you scatter more asiago on top and run it under the broiler for a couple of minutes. That gives you the golden, bubbling cheese crust the Olive Garden plate is known for.
A few things keep it close to the original. Pound the chicken to an even thickness so it grills fast and stays juicy, and pull it at 165°F before it dries out. Grate the asiago and parmesan fresh, since the bagged stuff will not melt into the sauce as smoothly. Save a little pasta water to loosen the alfredo if it tightens up before serving.
Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy4
servings10
minutes20
minutes1250
kcalThis Olive Garden Asiago Tortelloni Alfredo with Grilled Chicken tosses cheese tortelloni in asiago alfredo, topped with grilled chicken. Ready in about 40 minutes.
Ingredients
- For the Chicken:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- For the Asiago Alfredo Sauce:
4 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1 cup freshly grated Asiago cheese, divided
Salt and black pepper, to taste
- For the Pasta:
20 oz refrigerated cheese tortelloni
1/4 cup reserved pasta water
Chopped fresh parsley, for serving
Directions
- Pound the chicken to an even 1/2-inch thickness. Rub with the olive oil, Italian seasoning, garlic powder, salt, and pepper.
- Heat a grill pan or skillet over medium heat. Cook the chicken 4 to 5 minutes per side, until it reaches 165°F. Rest on a board, then slice.
- Bring a large pot of salted water to a boil. Cook the tortelloni per the package directions. Reserve 1/4 cup pasta water, then drain.
- Meanwhile, melt the butter in a skillet over medium heat. Cook the garlic about 1 minute, until fragrant.
- Pour in the cream and bring to a gentle simmer for 3 to 4 minutes, until slightly thickened. Pull off the heat and stir in the Parmesan and 1/2 cup of the Asiago until smooth. Season with salt and pepper.
- Add the drained tortelloni and toss to coat, loosening with pasta water if needed.
- Transfer to a broiler-safe dish, scatter the remaining 1/2 cup Asiago on top, and broil 2 to 3 minutes, until golden and bubbling.
- Top with the sliced chicken and fresh parsley. Serve right away.
FAQs
What do I serve it with?
Stay true to the restaurant and pair it with warm Breadsticks and a crisp Garden Salad in Italian dressing. A side of garlic bread or Roasted Asparagus rounds it out too.
Where do I find asiago tortelloni?
Olive Garden uses asiago-filled tortelloni, which is hard to find in most stores. Four-cheese or regular cheese tortellini from the refrigerated section is a close swap and works just as well.
Can I skip the broiler step?
You can, but the golden cheese crust is what makes it taste like the restaurant. If you skip it, stir all the asiago into the sauce instead so none goes to waste.
Can I use jarred alfredo to save time?
Yes. Warm it through and stir in fresh asiago and parmesan to bring it closer to the homemade version. A pinch of garlic powder helps too.
Why did my sauce turn grainy?
The cheese was added over high heat or it was pre-shredded. Take the pan off the heat before the cheese goes in, and grate it fresh so it melts smooth instead of clumping.
